Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce

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    Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce

    Recipe by Sarah Tenaglia

    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1/2 cup chunky peanut butter
    • 1/2 cup canned unsweetened coconut milk
    • 2 tbsp. soy sauce
    • 6 tbsp. seasoned rice vinegar
    • 4 tbsp. sriracha
    • 2 tbsp. sugar
    • 1 tbsp. finely chopped peeled fresh ginger
    • 4 Persian cucumbers, thinly sliced into rounds
    • 2 cups thinly sliced red cabbage
    • 1 red Fresno or jalapeño chile—stemmed, halved, seeded and thinly sliced
    • 4 boneless pork loin chops (6 oz. each)

    Preparation

    1. In a mini food processor or blender, puree the peanut butter, coconut milk and soy sauce with 2 tbsp. rice vinegar and 2 tbsp. sriracha.

    2. In a large bowl, whisk the remaining 4 tbsp. rice vinegar and 2 tbsp. sriracha with the sugar and ginger. Add the cucumbers, cabbage and chile; toss. Chill 20 minutes; drain.

    3. Meanwhile, heat a grill over medium-high or a grill pan over high. Season the pork with salt and pepper. Grill until grill-marked and cooked through, about 5 minutes per side. Serve the pork and salad with the peanut sauce.